There's nothing more satisfying than working to support local agriculture by procuring the finest cheeses Wisconsin has to offer, highlighting those cheesemakers, their herds and their craft.
Mouse over red dots to discover our wonderful Wisconsin cheesemakers!
Burnett Dairy Cooperative
Cheesemakers: Steve Tollers & Bruce Willis
Situated in Northwestern Wisconsin, Burnett Dairy Co-op has its roots in the Branstad and Wood River creameries; both creameries merged in the 1960s and turned toward the more profitable venture of cheesemaking. The cooperative was one of the first to make Mozzarella cheese outside of the traditional ethnic producers who brought their cheese cultures with them from the old country. Today the co-op takes great pride in producing a collection of award-winning cheeses and supporting the local farming community.
Holland’s Family Cheese
Cheesemaker: Marieke Penterman
Expert, licensed cheesemaker, Marieke Penterman, celebrates her Dutch heritage by handcrafting traditional Goudas using the time-tested, Old World, cheesemaking methods she brought with her after emigrating from the Netherlands to central Wisconsin. Marieke transforms farmstead-fresh, raw, cow’s milk from her family farm into award-winning cheese, which is then carefully cured on imported Dutch pine planks in temperature and humidity-controlled aging cellars.
Cheesemaker: Errico Auricchio
BelGioioso Cheese is a celebration of Errico Auricchio’s Italian heritage. Emigrating from Italy to America with his family in 1979, Errico brought his authentic, Italian cheese recipes with him. He has been specializing in all-natural, award-winning Italian cheeses in Wisconsin ever since. BelGioioso consists of six state-of-the-art manufacturing facilities located in the area surrounding Denmark and Pulaski, Wisconsin. All the cheeses are produced using only the freshest Wisconsin cow's milk. The cheeses are manufactured, aged, finished, packaged and shipped from only the BelGioioso facilities, providing full quality control of the products from start to finish and setting a standard of excellence in the industry.
Red Barn Family Farms
Cheesemakers: Wayne Hintz, Jon Metzig & Katie Hedrich
Red Barn Family Farms was established in 2008 and is owned and operated by Dr. Terry Homan, a large animal veterinarian of more than 20 years, and his wife Paula. Red Barn Family Farms award-winning cheeses are crafted from rBGH-free premium milk sourced from eight of Wisconsin's American Humane Certified dairy farms. Each was selected because of dedication to ethical care for cows and the production of exceptionally clean, quality and delicious milk.
Clock Shadow Creamery
Cheesemaker: Ron Henningfeld
Clock Shadow Creamery - named for the nearby Allen-Bradley Clock Tower - is Milwaukee’s first urban cheese factory, situated in the historic Walker's Point neighborhood on the ground floor of the newest “green” Fix building. Cheesemaker, Ron Henningfeld, grew up on a family-run dairy farm in East Troy, Wisconsin then had his hand at teaching agri-science to high school students before he felt a pull back to hands-on agricultural entrepreneurship. He now lives the mission of Clock Shadow Creamery, which is to tread softly on the local environment, provide opportunities to learn the craft of cheese making and educate the public on the nutrient value of fresh dairy products. Clock Shadow Creamery is home to several award-winning cheeses, such as Maple Quark and Cajun Cheese Curds.
Cheesemakers: Jay Noble & John Noble
Sixth generation Wisconsin dairy farmers, Jay and John Noble, were raised working side-by-side on the family farm with their father, William. Now more than 30 years later, these two brothers own and operate their own dairy and have expanded the business to include cheesemaking. The farm, aptly named, Beechwood Creamery is situated in Beechwood, Wisconsin and boasts nearly 400 milking Holsteins. Premium cows milk from this herd is used to craft multiple flavors of their signature cheese, Juustoleipä, a bread cheese native to Finland as well as a collection of Hispanic cheeses perfect for snacking and cooking.
Cheesemaker: Anna Landmark
Anna Landmark and her husband run a small-scale sustainable farm in Albany, Wisconsin flanked with a milking Shorthorn, a couple Alpine dairy goats and heritage breed sheep. She learned her love of dairy farming from her Grandfather, who also taught her art of eating cheese with every meal. In 2012, she applied for and won the Wisconsin Cheese Originals Scholarship, a platform created to assist beginning cheesemakers with getting their cheese license. Since then, Anna has hit the ground running; she left her career in politics as a policy research director for a Wisconsin non-profit to focus full-time on her passion: cheesemaking. She now crafts fresh, European-style sheep milk and water buffalo milk cheeses, all of which are seasonally produced using premium milk from local farms.
Carr Valley Cheese
Cheesemaker: Sid Cook
Carr Valley draws on its heritage of four generations of cheesemakers to continue the care and standards it established in the late 1880s; turning milk delivered fresh from local dairy farms into artisanal cheese. Owned and operated by the Cook family, Carr Valley Cheese Company is more than 100 years old. Nestled amongst the rolling hills and lush pastures of central Wisconsin, Carr Valley Cheese remains one of Wisconsin's traditional cheese plants, famous for making cheese the old-fashioned way. Today, Master Cheesemaker, Sid Cook, is an icon in the cheese industry, winning more top national and international awards than any other cheesemaker in North America.
Chalet Cheese Cooperative
Cheesemaker: Silvan Blum
Founded in 1885 by five dairy farmers, Chalet Cheese Cooperative is owned and operated by its 21 members who are the sole suppliers of milk. The milk is a unique blend of 75% Holstein and 25% Brown Swiss, which is used to craft a collection of award-winning cheeses, including German Brick. With true craftsmanship as its goal, Chalet Cheese Cooperative takes great pride in being the only producer left in the United States still making Limburger today; it is touted as one of Wisconsin’s finest international-style cheeses; served with raw onion and mustard on Rye bread.
Cedar Grove Cheese
Cheesemaker: Bob Wills
Master Cheesemaker, Bob Wills owns and operates Cedar Grove Cheese in Plain, Wisconsin; the first cheese factory in the country to label its cheeses as 100% rBGH free in 1993. Sourcing milk from more than 20 nearby Wisconsin farmers, Bob and his team produce traditional and specialty cheeses; everything from squeaky, fresh Cheddar cheese curds to Water Buffalo Mozzarella. And as if that weren’t enough, Cedar Grove Cheese is also home to the Living Machine, an impressive, innovative water purification system which takes wastewater from the cheese plant and filters it through microbes, tropical plants, fish and snails, returning clean water to the earth in nearby Honey Creek.
Cheesemaker: Andy Hatch
Uplands Cheese Company is home to two of the most sought-after cheeses in our country, Pleasant Ridge Reserve and Rush Creek Reserve; both are American Originals meticulously crafted using farmstead-fresh, raw cows milk. The farm itself is situated on 300 hilly acres in the Driftless region of southwest Wisconsin; all of which boast a diversity of grasses, legumes, herbs and wildflowers. These pastures are segregated into small paddocks, allowing for seasonal, rotational grazing of the cows. Award-winning cheesemaker, Andy Hatch, is very particular about using milk from only the best pasture conditions to craft his Alpine-style and French-inspired cheeses.
Cheesemaker: Chris Roelli
Chris Roelli, has cheesemaking in his blood. His great grandfather, Adolph Roelli, used to make cheese in France and Switzerland before emigrating to the United States in the 1920s. From that time, four generations of the Roelli family have been committed to handcrafting specialty cheeses, building on Adolph's foundation of quality, service, and customer satisfaction. Today, Roelli Cheese boasts a collection of award-winning, artisan cheeses cured in an affinage cellar built into bedrock, including its flagship cheese, Dunbarton Blue.
Hook’s Cheese Company
Cheesemakers: Tony & Julie Hook
Nearly 40 years ago, college sweethearts, Tony and Julie Hook, decided to make a living making cheese in rural Mineral Point, Wisconsin. Today, that same couple is crafting more than 50 cheese varieties, including an award-winning collection of Blues and aged Cheddars, including the coveted and seasonally-released, 15-year Cheddar. Premium cow’s milk sourced from the same group of small, local dairy farmers provides each cheese variety with the exceptional flavor and texture you’ve grown to expect from Hook’s Cheese Company.
Cheesemaker: Jean Rossard
Montchevré is one of the largest and most well respected goat cheese plants in the nation. Nestled into Belmont, Wisconsin, the impressive 90,000 square foot factory produces more than 8 million pounds of goat cheese annually. As if that weren’t enough, Montchevré houses an anaerobic digester - the first of its kind installed at a goat cheese factory in America. The digester breaks down whey and wastewater from the cheese plant to create methane gas, which is captured, sent to a generator and converted into electricity, powering more than 200 nearby homes. It’s hard to believe that 25 years ago Montchevré was operating in a shut down Cheddar plant; only 4,000 square feet to speak of. Today, the three original founders, Arnaud Solandt, Jean Rossard and Michel Betin are still partners, producing cheese with full respect for quality and tradition.
Brunkow Cheese is located in the rolling hills of rural Darlington; in the heart of the Driftless Region of Southwest Wisconsin. We make over 50 varieties of cheese, all by hand in small batches.
Emmi Roth USA, a subsidiary of Switzerland based Emmi Group, is a leading producer of specialty cheeses. The expansive portfolio includes award-winning cheeses from the United States, Switzerland and Europe, each crafted with pride from the freshest local milk. Key cheese brands include Kaltbach Cave-aged, Roth Grand Cru® and Buttermilk Blue®.
Silver Lewis Cheese Factory Cooperative
Located in Monticello, Wisconsin, and the cheesemaking center of Green County, Silver Lewis Cheese Co-op is well respected for its Muenster and a Wisconsin original, Brick, which are both multiple recipients of Wisconsin State Fair cheese awards. The cheesemaker, Josh Erickson, has over 20 years' experience, and the plant is one of the state's most historic.
The small production company is housed in a facility built in 1897 by the Silver and Lewis families, and the milk comes from a farm still owned by the Silver family. The company also handcrafts flavored Farmers cheese.